Well the intent was to BBQ last night but when the food was cooked half way through, the BBQ ran out of gas so I had to finish cooking everything in the kitchen instead. It did not effect the taste however. I loved this marinade and Bella who sometime can be suspicious of mushrooms even loved it. I also marinated zucchini and eggplant in the same liquid.
2 large portabello mushrooms, steams removed and sliced
1 cup white mushrooms, stems removed
1/4 cup shallots, minced
1 garlic clove, grated
2 tbs balsamic vinegar
1 tbs olive oil
1 tbs Bragg’s liquid amino’s
1 tsp dried French herbs Provencal
1 tsp dried thyme
Place everything except the mushrooms in a sauce pan and bring to a boil. Simmer for 1 minutes. Remove from heat and let it cool for 5 minutes. Marinate mushrooms in it for 1 hour before cooking.